Beef Pot Roast Ingredients 2 Tbs beef tallow (coconut oil may be substituted, but must be used carefully to avoid smoking and burning) 1 (2-3 lb) lean beef pot roast, rump roast, or chuck shoulder 2 yellow onions, sliced 3 carrots, quartered 2 celery stalks 1/2 tsp freshly ground black pepper 1 bay leaf 1 Tbs thyme 1/2 tsp oregano sea salt (optional) 3 cups water Instructions 1 Mix freshly ground black pepper, thyme, oregano and sea salt (optional) together in a small bowl. 2 Rub mixture into meat on all sides of roast. 3 Heat a medium skillet (if cooking in a crock pot) or heavy bottomed oven-proof pan (if cooking in the oven) over high heat. Add 2 Tbs tallow when hot. 4 Immediately sear all sides of the roast and set aside. 5 Wash and prepare vegetables. 6 Put roast in crock pot, add vegetables, bay leaf and water, and cook on high until tender (6-7 hours). Or, preheat oven to 325℉, add the vegetables, bay leaf and water to the heavy bottomed oven-proof pan with the meat, cover and roast for 2-3 hours.
Posted on: Fri, 02 Aug 2013 19:46:05 +0000
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